Recipe - Peanut Butter Cream Frost

1 One half cup WATER
5/8 pound BUTTER PRINT SURE
8 ounce MILK; DRY NONFAT L HEAT
15 ounce SYRUP; IMIT MAPLE, #10
2 Three fourths pound SUGAR; POWDER 2 LB
1 3/8 pound PEANUT BUTTER #2 1/2
1 One fourth teaspoon IMITATION VANILLA

1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL
AT MEDIUM SPEED 3 MINUTES.

2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER
AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE
DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.

3. SPREAD ON COOL CAKES.

NOTE: 1. IN STEP 1, 10 OZ (1 One fourth CUPS) SHORTENING MAY BE SUBSTITUTED
FOR BUTTER.

NOTE: 2. IN STEP 1, 15 OZ (1 One fourth CUPS) BLENDED SYRUP MAY BE SUBSTITUTED
FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.

NOTE: 3. FOR SIX 9INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)
FROSTING PER CAKE.

NOTE: 4. FOR 13 DOZEN CUPCAKES: USE 2 One half QT FROSTING; SPREAD ABOUT
1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G04900

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.